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Due to its rich, creamy, texture, and gentle spices, this dish is a Vata dosha’s vegetable paradise, as well as anyone’s go-to healthy comfort food.
In the recipe notes are suggestions on how to modify the recipe slightly to be more suitable to Pitta and Kapha doshas.
This colorful curry recipe is very adaptable. You can vary the combination of vegetables according to taste and availability—try summer squash, asparagus, Brussels sprouts, peas, sweet potatoes, broccoli, or whatever vegetables you have left in the fridge before your next shopping trip.
You can also add in a can of chickpeas or another cooked legume.
You could also add chicken, or even fish.
Taro root: They look like tiny coconuts with a hairy skin, and sometimes they are called arbi. Look for small ones of about 3-4 inches. Wear gloves when handling as the hair is a little prickly. Peel with a knife or vegetables peeler; whichever is easiest. You may be able to buy taro root in the frozen foods section of an Indian or Asian grocer. Taro can be substituted with potato or sweet potato.
Spinach: Spinach cooks quickly, but it is high in oxalic acid that can aggravate Pitta. You could substitute with arugula, bok choy, endive, broccoli rabe, asparagus, or green peas.
Mixed Vegetable Curry in Cashew Sauce
Equipment
- medium saucepan with lid
- blender
Ingredients
for the sauce
- 1/4 cup cashews soaked
- 2 tablespoons ghee
- 1/2 teaspoon cumin seeds
- 8 curry leaves (optional; see notes)
- 2 teaspoons fresh ginger finely chopped
- 1 teaspoon green chili seeded and finely chopped (optional)
- 1 teaspoon ground turmeric
- 1 teaspoon coriander powder
- 1 teaspoon dried thyme or rosemary (crushed)
- 1/8 teaspoon asafetida (optional)
- 3/4 teaspoon salt, or to taste
for the vegetables
- 1 1/2 cups taro root peeled and cut into 1/2-inch pieces
- 1 cup carrots cut into 1/2-inch cubes
- 1 cup green beans chopped into 2-inch pieces
- 1 cup cauliflower broken up into 1-inch florets
- 2 cup spinach chopped
to finish
- 2 tablespoons fresh cilantro or parsley chopped
- fresh lemon or lime to taste
Instructions
- Soak cashews for atleast 1 hour. Drain, rinse, and blend with 2 cups water on high until smooth. Set aside until needed.
- Heat the ghee in a 3-quart sauté pan over medium-low heat. Add the cumin seeds and sauté until the seeds darken a shade and release their aroma. Mix in the curry leaves, ginger, chili and toast for a few more seconds. Then add the turmeric, coriander, thyme, optional asafetida, and salt. Immediately pour in the cashew milk and bring to a boil.
- Add the taro root, reduce the heat to medium-low, cover, and simmer for 10 minutes. Add the carrots, green beans, and cauliflower. Mix well, and continue to cook, covered, stirring occasionally, until the vegetables are tender, about 20 minutes. If the curry begins to get dry or stick, add more water a 1⁄4 cup at a time.
- Add the spinach and cook for 5 more minutes.
- Turn off the heat, add the chopped fresh herbs, and serve hot.